Devotion Nutrition

BROWNIE BATTER PUMPKIN FUDGE CUPCAKES

Devotion Kitchen Updated

Fall baking gets better with this Brownie Batter Pumpkin Fudge Cupcakes Recipe featuring rich cocoa and pumpkin spice notes. Bake something special today!

5g Protein

47 Calories

https://devotionnutrition.com/blogs/recipes/brownie-batter-pumpkin-fudge-cupcakes

BROWNIE BATTER PUMPKIN FUDGE CUPCAKES

August 1, 2023

Ingredients:

  • 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder
  • 1 TBSP Coconut Flour
  • 1 TBSP Almond Flour
  • 1 TBSP Jet Black Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 C Pumpkin Puree
  • 3 TBSP Liquid Egg Whites
  • 2 TBSP Unsweetened Vanilla Almond Milk
  • 1 tsp Pure Vanilla Extract


OPTIONAL - Sugar-Free Chocolate Chips for garnish


Directions:
Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. 

Store in an airtight container in the refrigerator for up to a week (if they last that long).

Yields 6 cupcakes/muffins. 1 cupcake = 1 serving.

 

 

 

Macros per batch (all six - not including chocolate chips): Cal: 275 // Fat: 7.6 // Sat Fat: 6.7 // Carbs: 23.2 //  Fiber: 15.6 // Pro: 31 // Sugar: 5 

Recipe adapted from Kyla McDonald.

Ingredients

  • 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder
  • 1 TBSP Coconut Flour
  • 1 TBSP Almond Flour
  • 1 TB Jet black cocoa powder
  • 1 tsp Baking Powder
  • 1/2 C. Pumpkin puree
  • 3 TB Liquid Egg Whites
  • 2 TB Unsweetened vanilla almond milk
  • 1 tsp Pure vanilla extract

Nutrition Facts

6

Cupcakes

47

Calories

5g

Protein

4g

Carbs

1g

Fiber

2g

Fat

Preparation

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  Bake 18-20 minutes.  Remove from oven and cool. 

Store in an airtight container in the refrigerator for up to a week (if they last that long).

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Ingredients

6 cupcakes

  • 1 scoop (30g) Brownie Batter Protein Powder, 2lb

    Exact flavor used in this recipe

  • 1 tbsp Coconut Flour

    Already in your kitchen

  • 1 TBSP Almond Flour

    Already in your kitchen

  • 1 tbsp Jet black cocoa powder

    Already in your kitchen

  • 1 tsp Baking Powder

    Already in your kitchen

  • 1/2 cup Pumpkin puree

    Already in your kitchen

  • 3 tbsp Liquid Egg Whites

    Already in your kitchen

  • 2 TB Unsweetened vanilla almond milk

    Already in your kitchen

  • 1 tsp Pure vanilla extract

    Already in your kitchen

Nutrition Facts

Per serving · as prepared

Cupcakes
6
Calories
47
Protein
5g
Carbs
4g
Fiber
1g
Fat
2g

Preparation

  1. Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  Bake 18-20 minutes.  Remove from oven and cool. 

  2. Store in an airtight container in the refrigerator for up to a week (if they last that long).

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20g protein · 1g MCT · no sugar added

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